Hello friends! Now that the weather is getting a little colder we Shopgirls are staying in a little bit more (snuggled up in adorable knits we found at Revival, of course), focused on more indoor activities. And in the Fall that includes a ridiculous amount of cooking and baking. Along with a love of cashmere and sweaters with cats on them, Shopgirls love delicious food. So, for your enjoyment...some of our favorite concoctions. For our first, Shopgirl Anna makes Zucchini Cheddar Drop Biscuits.
|Fresh Faced Pre-Shopgirl Anna|
In another life, I wrote a food blog called CandyAnna and this was one of my favorite recipes. No matter the occasion or season, when you bring these to a dinner party, you never bring any home. Unless you are with vegans or heart patients, because these recipe is incredibly un-vegan or heart healthy. In fact, we call them lil' butter bombs. BUT they are amazing, and we recommend eating warm with home canned jalapeno jelly if at all possible.
Recipe makes 15 or 30 mini biscuits.
1 Cup Zucchini, shredded
2 Teaspoons salt, divided
1 1/4 cup grated cheddar
2 1/2 cups of flour
1 tablespoon baking powder
1 stick of butter, cold and cubed
1 cup milk
Preheat oven to 450 degrees F (230 degrees C)
Shred the zucchini. Using a cheese cloth (I improvise with paper towels and just wing it), add the zucchini to the center and squeeze the excess water out. Move to a small bowl and add 1/2 teaspoon salt and a dash of flour. Mix and let stand for 10 minutes.
In a larger bowl, sift flour, baking powder and salt. Working quickly, add the cubed better and break up with your hands until they're the size of small peas.
Add the milk, zucchini, and cheddar until moistened. Drop batter, using tablespoons, on a baking sheet lined with parchment. I frequently run out of parchment, so I lightly butter the sheet.
Bake for 10-12 mins or until the edges are golden brown. Serve warm if possible.